History of Bacon- The Wonder Meat
It has a long history dating back thousands of years. Some of the earliest forms of preservation like rubbing meat with salt dates back to Roman times. Through the Middle Ages, it became even more popular across Europe as a preservation method for pork. It allowed for pork to be stored longer and traveled well. The Tudor period in English history saw it rise greatly in popularity as a breakfast staple and flavoring for many recipes. From these roots, it has become one of the most popular and recognizable meat products worldwide.
Types and Cuts
Bacon are various primary types of it based on the cut of pork used and processing methods. One of the most common is side bacon which comes from the pork belly section. This yields strips of meat with a high fat content making it very flavoursome when cooked. Canadian and Irish back comes from the loin section and is typically eaten in one piece. Streaky bacon is also cut from the belly but leaves some fat attached along the meat. It can also be made from gammon or collar cuts near the shoulder. Smoked variety involves exposing the raw meat to wood smoke, helping preserve it while imparting a signature smoky taste.
Nutritional Breakdown
While high in saturated fat and calories, it also provides certain nutrients if consumed in moderation. A one-ounce serving contains around 35 calories with 1 gram of carbohydrates and 2 grams of protein. The major fatty acids are monounsaturated and polyunsaturated fats. Regarding vitamins, it has modest amounts of niacin, riboflavin, and vitamin B12. It also contains small amounts of minerals like phosphorus, zinc, and selenium. However, due to the high fat and sodium content, the majority of its calories come from fat. Moderation is key to reaping nutritional benefits while controlling calorie and cholesterol intake.
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